This Stinging Nettle and spring onion dip is everything what you need for a healthy and delicious also super nutritious spring dip! Spring is finally here and we can finaly enjoy some fresh produce we can grown and also forage!
I love stinging nettle as it’s so easy to find around my are! If you have nettles growing in your area or nearby you you are definitely in luck! It’s super powerful and nutritious plant! I love to forage while it’s still young and has all these beautiful flavours and nutrients in it!
How to identify stinging nettle?
Nettles grow in groups. The leaves are coarsely toothed, pointed on the ends, and can be several inches long. Smaller, younger leaves are more heart-shaped. True to its name, stinging nettle imparts a painful sting through tiny hairs on the underside of its leaves and on its stems. Be careful while collecting them, definitely use a pair of gloves not to get itchy rash on your hands!
What are the benefits of Stinging Nettle?
Nettle leaf is a rich source of antioxidants, which are needed for reducing the number of free radicals in your system. Vitamin C, for instance, is a powerful aid to the immune system and may even provide protection against various types of cancer.
Nettle leaf also contains vitamin A, which many scientists believe is necessary for eye health. In addition, nettle provides a range of other health benefits such as : manage blood sugar, improve respiratorey health, prostate health and etc.
How to make Nettle and Spring Onion Dip?
First of all collect the greens and wash them properly. Add boiling water to the nettles to remove all the stinging part. Now add greens some lemon juice, garlic and salt to the blender and make kind of like a pesto sauce. Add chickpeas, tahnini and cumin and blend again. Top it with your favourite toppings and enjoy!
If you like this recipe check out:
ZA’ATAR POTATOES & TAHINI SAUCE
Nettle and Spring Onion Dip
- 150 g Stinging Nettle
- 1 handful spring onion
- 2 cloves garlic
- 3 tbsp olive oil
- ½ lemon juice
- 1 can chickpeas
- ½ tsp cumin
- ½ tsp salt
- 2 tbsp tahini
- Collect the Nettles and Spring oniona nd wash very well. Add boiling water on the nettles and let it sit for about 5 minutes.
- Trasfer Nettle, Spring onion, garlic, olive oil, lemon juice and salt to the blender and blend until you get pesto like consistency.
- Add chickpeas, tahini and cumin and blen again. Transfer to a serving plate and enjoy!